The reason for my hibernation is not because I haven’t been experimenting on food, nor have I lost interest about this blog nor to food, nor was I lazy. I just seem not my old self lately. I can’t pull my brain cells together to work on something. Well, anyway, I’m back, sort of 🙂
Here’s my version of the famous hokkien prawn mee. I’m still trying to get the taste of the hokkien prawn mee
Fresh hokkien mee noodle – 500 g.
Shrimp – 200 g.
Pork – 250 g.
Pork fat – 100 g.
Monggo sprout – 100 g.
Fish Cake, sliced thinly – 100 g.
Eggs, beaten – 2 medium
Water- 750 ml
Garlic, crushed and chopped – 5 cloves
Onion, diced – 1 medium
Vegetable oil – 2 tsp
Chicken Powder – 2 tbsp
Fish Sauce – 3 tbps
Ground pepper to taste
Calamansi or lemon
1) Boil the pork in 750 ml of water. Scoop pork and diced it then set aside.
2) Boil the shrimp in the same water until it changes in color. Scoop the shrimp out and set aside
3) Add chicken powder, a dash of ground pepper, and fish sauce on the broth. Let it boil.
4) Boil noodles for a few minutes, don’t overcook. Drain and let cool.
5) Fry pork fat until it turned brown and that oil comes out of it.
6. Add garlic and onion, sauté . Add in the diced pork and sliced fish cake. Add a few chicken stock and let it simmer.
5) Pour the beaten egg and mix briskly.
6) Add the rest of the broth and let it boil then add the monggo sprout and noodles. Mix completely. Turn off the fire and let it sit for a few minutes before serving.
Top it with cooked shrimps and crispy fried shallots and drizzle with calamansi or lemon juice.